For easy eggplant scooping, try using a grapefruit spoon - the serrated edges make quick work of removing the flesh! Feel free to experiment with different types of bread crumbs. Panko bread crumbs will provide a crispier topping, while Italian seasoned bread crumbs will add extra flavor. If you don't have fresh parsley, dried parsley can be substituted. Use about 1/2 teaspoon of dried parsley for every teaspoon of fresh. This dish can be assembled ahead of time and stored in the refrigerator until ready to bake. Just add a few extra minutes to the baking time.
Stuffed Eggplant Parmesan
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PREP TIME30 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 5 mins
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SERVING4 People
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VIEWS478
Experience a delightful twist on a classic Italian favorite! This recipe transforms humble eggplants into savory vessels, brimming with a flavorful mixture of their own flesh, aromatic herbs, and a generous topping of melted cheeses. A comforting and satisfying dish perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol23 mg
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Fiber10 g
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Protein15 g
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Saturated Fat5 g
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Sodium1001 mg
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Sugar16 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 325 degrees F (165 degrees C). (5 minutes)
02 Step
Recipe View Roughly chop the eggplant centers that were scooped out. (5 minutes)
03 Step
Recipe View Heat olive oil in a large skillet over medium-high heat. Add the chopped eggplant, onion, garlic, oregano, and black pepper. Cook and stir until lightly browned, about 8-10 minutes. (10 minutes)
04 Step
Recipe View Spoon the cooked eggplant mixture back into the hollowed-out eggplant halves. (5 minutes)
05 Step
Recipe View Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. (5 minutes)
06 Step
Recipe View Cover the stuffed eggplants with tomato sauce and then top with shredded mozzarella cheese. (2 minutes)
07 Step
Recipe View Bake in the preheated oven until the eggplant is fork-tender and the cheese is bubbly and golden brown, about 30 minutes. (30 minutes)
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Graciela Zboncak
Jun 9, 2025I added some ground Italian sausage to the filling for extra protein and flavor. It was a hit!
Ila Feest
Dec 25, 2024Easy to follow and absolutely delicious. A great way to use up garden eggplants.
Lyda Dickinson
Oct 9, 2024My family devoured this. Will definitely be making it again!
Marques Corwin
Aug 15, 2024This recipe is fantastic! The eggplant was perfectly cooked, and the filling was so flavorful.
Shea Herman
Jan 9, 2024I loved the hint about using a grapefruit spoon – it made hollowing out the eggplant so much easier!
Karley Considine
Dec 24, 2023The directions are really clear, and the timing was spot on.
Aliza Reichert
May 31, 2023This recipe is a keeper!
Filomena Cassin
Dec 2, 2022I used gluten-free breadcrumbs, and it worked perfectly!